So good! The quinoa adds a great texture and makes it 'meatier' than I was expecting. I recommend adding in some vegetable broth and don't be afraid to double or triple the adobo peppers if you like some heat!

Reviewer:

I was surprised how many people thought there is meat in and when I told them it was completely vegetarian they loved it even more! I also modified this by adding a small can of tomato paste and a 3rd can of beans for a thicker & heartier chilli. Served with reduced fat sour cream....DELISH!

Reviewer:

Delicious and so easy to make! I have made this for company twice and was thoroughly enjoyed by all. I used vegetable broth for the Quinoa and substituted a can of red kidney beans for one of the black. I also left out the jalapeno the 2nd time and had significantly less heat. We enjoyed it both ways! Avocado and shredded cheese on the top were perfect! This recipe also freezes well.

Reviewer:

I was pleasantly surprised. It didn't taste "healthy". Husband and kid approved. I added about 2 cups vegetable broth to make it soupier and a hint of lime. Next time I think I would cook the peppers down with the onions as a personal preference for softer vegetables.

Reviewer:

OK, but not a lot of flavor - especially since my family required that I not use the chipotle or jalepeno! The texture was odd for something called "chili". Mushy, maybe "polenta-like" to be nicer. Any way to be creative with quinoa deserves our thanks, however.

Reviewer:

Totally awesome! Yum Yum. I did make changes to use what I had on hand. Did not use peppers or zucchini. Added chili beans, carbonzo beans. Did add cocoa, liquid smoke, and fire roasted tomatoes. Definitely a keeper.